Apricot Pineapple Jam

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I enjoy creating jams and jellies to share with our farmhouse guests, and am always looking for new flavor combinations to try. Last year I made a peach cantaloupe jam that I really loved, and this year I paired apricots with pineapple to create a new flavor. Although I love plain old basic apricot jam, the addition of pineapple adds a brightness and creates a really unique taste that is amazing on toast. Although I did chop my pineapple into a very small dice, I found that it didn’t soften as much as I had hoped it would so I ended up using my hand blender to create a smoother texture. You can either puree your jam as I did, or leave it chunky if you prefer. This recipe makes about 8 to 9 half pint jars.

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Buon Appetito!
Deborah Mele 2015

Apricot Pineapple Jam

Ingredients:

  • 1 Large Ripe Pineapple
  • Enough Apricots Bring Total Prepared Fruit To 6 Pounds
  • 1/4 Cup Freshly Squeezed Lemon Juice
  • 6 Cups Sugar

Directions:

  1. Prepare 9 half pint jars and lids in a boiling water bath, and place a saucer in the freezer.
  2. Trim and cut up the pineapple, cutting away all brown spots.
  3. Chop the fruit finely and place in a bowl.
  4. Place a bowl on a kitchen scale and reset to zero.
  5. Add apricots that have been pitted and cut into eighths until the weight comes up to 6 pounds.
  6. Pour all the fruit into a very large stock pot and add the lemon juice and the sugar.
  7. Bring to a boil, reduce heat slightly and boil until it reaches the gel point, about 45 minutes to an hour, stirring often.
  8. To test the jam, scoop a teaspoon and place it on the frozen saucer.
  9. Return the saucer to the freezer to cool the jam.
  10. When it is just cool, push it with your finger. If the surface wrinkles and the jam mounds up a bit, it is ready.
  11. Remove the jam pot from the heat and skim off any foam.
  12. Stir lightly to insure that the fruit is well distributed.
  13. I used a hand wand at this point to create a smoother texture but this step is optional.
  14. Carefully ladle jam into hot, prepared jars.
  15. Wipe the rims with a damp cloth and cover with lids.
  16. Process in the boiling water bath for 10 minutes.
  17. Remove the jars to a towel lined tray and allow to cool overnight before labeling and storing.